A guide on EU labelling standards for insect-based foods has been published by the International Platform of Insects for Food and Feed (IPIFF) on its website.
Former Danone research and development director Dr Ketan Joshi has worked on the development and launch of a range of ready-to-drink (RTD) shots infused with cannabidiol (CBD).
Baked goods manufacturer Everfresh has partnered with Campden BRI and thermal processing technology provider Holmach to improve the nutritional qualities and shelf-life of baked goods using sprouted grains and pasteurisation.
A new Mediterranean cereal said to be more nutritional and sustainable than recognised varieties was highlighted at this year’s Sustainable Food Summit in Amsterdam.
From its perceived medical benefits to the growth in the market, we run down the things you need to know about cannabidiol (CBD) and its use in food and drink production.
From the rise of floral flavours in creams and custards, to the use of flour alternatives made from beetroot and spinach in bread, the bakery and confectionery sector is awash with innovation. We pick out a selection of what’s hot in this photo gallery.
Nestlé has launched what it claims are the world’s first plant-based instant frothy coffees under its Nescafé Gold brand, using almond, oat and coconut milk.
Bakery and confectionery reformulation projects are moving in the right direction, but whether they will meet the ambitious Government targets could ultimately boil down to economics.
Alternative proteins and sustainability are the key trends that food and drink manufacturers should be keeping their eyes on, according to ingredients and flavourings producer Griffith Foods.
Premiumisation and a diverse product range are the key trends driving the ice cream category, according to the boss of one of the world’s largest manufacturers in the sector.
Fruit crisps, chocolate-covered pretzels and healthy snack launches all feature in this month’s photo gallery of new product developments by food and drink manufacturers.
A Malaysian producer of edible rice straws believes his company has the scale to become a viable eco-friendly alternative to plastic and paper varieties.
Taking home the bronze prize at this year’s Ecotrophelia Food Innovation Student Awards was a team from the University of Reading with their take on a plant-based quiche product, called Keesh.
Food science students from Nottingham Trent University have taken the silver prize and £1,000 at this year’s Ecotrophelia Food Innovation Student Awards
Marianne Meyers, part of the gold prize-winning team Venergy at this year’s Ecotrophelia Food Innovation Student Awards, talks about the idea behind her team’s lemon and lime-flavoured energy sweets.
With the trend for naturally sweetened and reduced-sugar drinks continuing, manufacturers are striving to find a good balance of taste and mouthfeel while supplying healthier products.
From a new al fresco barbecue range to plant-based milkshakes, we cover the latest new product developments in the food and drink industry, featured in this photo gallery.
As the trend of flexitarianism and veganism continues to grow, one man poised to capitalise on the rise in meat-free diets is Giuseppe Scionti, chief executive of 3D printed plant-based meat manufacturer NovaMeat.
From new uses of hemp and cannabidiol in food and drink to the growing trend of fermented beverages, YFoods’ London Food Tech Week showcased some of the latest innovations from across the industry, featured in this photo gallery.
Plant-based sushi, pork and caviar replacements were all highlighted by Nadia El Hadery, chief executive and founder of YFood, organiser of a week in London celebrating food industry revolutionaries.
Plant-based energy drink brand Tenzing is gearing up to debut a new flavour this summer following its first round of investment after two years of being entirely self-funded.
Growing consumer demand for alcohol-free, adult soft drinks has sparked a wave of new start-ups hoping to capitalise on the expanding category, as evidenced in Wednesday’s (15 May) UK Soft Drinks Conference.
McVitie’s-owner Pladis is to rebalance its business to focus on its core range of products, as it identifies a £330m opportunity for the biscuit sector.
Moo Free, the dairy-free and organic confectionery manufacturer has poached Samworth Brothers’ head development chef to spearhead a fresh approach to product development.
2 Sisters-owned Fox’s Biscuits has extended its Chunkie Cookie range with what it claims is its most “indulgent flavour” yet, as it seeks to capitalise on the burgeoning market.
From low calorie meringue bars to vegan ready meals, this year’s International Food & Drink Event (IFE) showcased the latest innovations in the industry – captured in our whistle-stop video tour.
Vegan confectionery products feature prominently in the final of this year’s Ecotrophelia UK competition, representing three out of the five shortlisted contenders.
The nutrient levels of thousands of the most commonly eaten foods and recipe dishes in the UK has been made available online following a tie up between Public Health England (PHE) and the Quadram Institute.